Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce

Gao, Xianli; Liu, Ermeng; Zhang, Junke; Yang, Mingquan; Chen, Sui; Zhan, Lihua; Ma, Haile; Hu, Feng

doi:10.1016/j.lwt.2019.108605

Cited by 51 publications

(39 citation statements)

References 34 publications

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“…The literature reports the use of the ultrasound treatment process in modifying the biological activity of peptides from various food sources. Gao et al [ 41 ] assessed the effect of sonication on the antioxidant activity of compounds in soy sauce during moromi fermentation. The authors showed that sonication increased the antioxidant properties of soy sauce, which was attributed, among others, to a significantly higher level of free amino acids and a large number of small peptides in the sonicated moromi.…”

Section: Discussionmentioning

confidence: 99%

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

Kęska¹,

Wójciak²,

Stasiak³

2020

Molecules

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The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.

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Section: Discussionmentioning

confidence: 99%

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

Kęska¹,

Wójciak²,

Stasiak³

2020

Molecules

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“…Another study using Chinese-type soy sauce reported daidzin and glycitein, in addition to those mentioned before. 46 Apart from the isoflavones, other phenolic acids (e.g., vanillic acid, syringic acid, ferulic acid, and sinapic acid) have been reported in Japanese soy sauces. 47 These phenolic acids belong to the family of hydroxycinnamic and hydroxybenzoic acids, formed predominantly from the degradation of lignin during grain roasting, and during koji fermentation by Aspergillus enzymes, 48 as well as the phenylpropanoyl pathway.…”

Section: Taste-active Non-volatile Compoundsmentioning

confidence: 99%

Chemical and Sensory Characteristics of Soy Sauce: A Review

Díez-Simón

Eichelsheim

Mumm

et al. 2020

J. Agric. Food Chem.

159

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Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition.

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“…Induced expression of BTWC-1 were carried out at 15°C under conditions of light irradiation (fluorescent lamp in constant-temperature shaker, 2.6 W/m 2 ) for 10 h by addition of 0.4 mM isopropyl-␤-D-thiogalactoside (IPTG) at an optical density at 600 nm (OD 600 ) of 0.5. Thereafter, 10 nM flavin adenine dinucleotide (FAD) and 10 nM flavin mononucleotide (FMN) were added and the engineering strains were cultured for another 10 h. The cells were then collected and broken by ultrasonication using the treatments and conditions listed in Table 1 (42,43). The lysed cells were resuspended in phosphate-buffered saline (PBS; NaCl 8 g/liter, Na 2 HPO 4 1.42 g/liter, KCl 0.2 g/liter, KH 2 PO 4 0.27 g/liter), followed by centrifugation at 8,000 ϫ g for 10 min to remove the cell wall fragments.…”

Section: Methodsmentioning

confidence: 99%

Blakeslea trispora Photoreceptors: Identification and Functional Analysis

Wei

Xue

Zhao

et al. 2020

Appl Environ Microbiol

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Blakeslea trispora is an industrial fungal species used for large-scale production of carotenoids. However, B. trispora light-regulated physiological processes, such as carotenoid biosynthesis and phototropism, are not fully understood. In this study, we isolated and characterized three photoreceptor genes, btwc-1a, btwc-1b, and btwc-1c, in B. trispora. Bioinformatics analyses of these genes and their protein sequences revealed that the functional domains (PAS/LOV [Per-ARNT-Sim/light-oxygen-voltage] domain and zinc finger structure) of the proteins have significant homology to those of other fungal blue-light regulator proteins expressed by Mucor circinelloides and Neurospora crassa. The photoreceptor proteins were synthesized by heterologous expression in Escherichia coli. The chromogenic groups consisting of flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN) were detected to accompany BTWC-1 proteins by using high-performance liquid chromatography (HPLC) and fluorescence spectrometry, demonstrating that the proteins may be photosensitive. The absorbance changes of the purified BTWC-1 proteins seen under dark and light conditions indicated that they were light responsive and underwent a characteristic photocycle by light induction. Site-directed mutagenesis of the cysteine residual (Cys) in BTWC-1 did not affect the normal expression of the protein in E. coli but did lead to the loss of photocycle response, indicating that Cys represents a flavin-binding domain for photon detection. We then analyzed the functions of BTWC-1 proteins by complementing btwc-1a, btwc-1b, and btwc-1c into the counterpart knockout strains of M. circinelloides for each mcwc-1 gene. Transformation of the btwc-1a complement into mcwc-1a knockout strains restored the positive phototropism, while the addition of btwc-1c complement remedied the deficiency of carotene biosynthesis in the mcwc-1c knockout strains under conditions of illumination. These results indicate that btwc-1a and btwc-1c are involved in phototropism and light-inducible carotenogenesis. Thus, btwc-1 genes share a conserved flavin-binding domain and act as photoreceptors for control of different light transduction pathways in B. trispora. IMPORTANCE Studies have confirmed that light-regulated carotenogenesis is prevalent in filamentous fungi, especially in mucorales. However, few investigations have been done to understand photoinduced synthesis of carotenoids and related mechanisms in B. trispora, a well-known industrial microbial strains. In the present study, three photoreceptor genes in B. trispora were cloned, expressed, and characterized by bioinformatics and photoreception analyses, and then in vivo functional analyses of these genes were constructed in M. circinelloides. The results of this study will lead to a better understanding of photoreception and light-regulated carotenoid synthesis and other physiological responses in B. trispora.

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Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce

Cited by 51 publications

References 34 publications

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

Chemical and Sensory Characteristics of Soy Sauce: A Review

Blakeslea trispora Photoreceptors: Identification and Functional Analysis

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